· recipe ·
Parsnip Gnocchi with Cider Butter and Bacon
Parsnips have an aromatic, earthy sweetness that is distinct from carrots, even though the two roots cook in similar ways.
Time and servings
- Prep
- 30 min
- Cook
- 160 min
- Total
- 190 min
- Servings
- 4
Nutrition per serving
- Calories
- about 830
- Protein
- 23 g
- Fat
- 45 g
- Carbs
- 86 g
Roast and puree the parsnips
Cut the parsnips into large pieces and roast them at 425°F220°C until very tender and browned at the edges. Puree them, then cook the puree in a skillet until dense enough to hold a furrow. Cool for 10 minutes.
Bake and rice the potatoes
Pierce the potatoes and bake at 425°F220°C until tender. Peel them while warm, pass the flesh through a potato ricer or mash until smooth, and spread it out so surface steam can escape.
Mix the parsnip dough
Combine the riced potato and concentrated parsnip puree with the egg yolk and 1/2 tsp3 g of the salt. Fold in the flour just until a cohesive ivory dough forms.
Roll and cut the dough
Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Cook the bacon and prepare garnishes
Cut the bacon crosswise into narrow pieces and cook until crisp. Transfer it to a plate. Strip the thyme leaves, chop the hazelnuts, and finely grate the Parmesan.
Reduce the cider
Pour the apple cider into the bacon skillet and simmer until reduced by about three quarters and lightly syrupy. Add the black pepper and lower the heat.
Heat the cooking water
When the sauce is nearly ready, bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float, allowing excess water to drain.
Finish the cider butter
Whisk the butter and thyme into the reduced cider over low heat until glossy. Add the hot parsnip gnocchi and turn gently until coated without browning them.
Add the crisp finish
Remove from direct heat and finish the gnocchi with crisp bacon, chopped hazelnuts, and Parmesan.
